2 tablespoons canola or vegetable oil
1 large onion, sliced into half moons
8 ounces white mushrooms, sliced
3 pound round steak (top round)
1 ½ cup dry red wine (cabernet sauvignon)
¼ cup balsamic vinegar
Salt to taste
Ground black pepper to taste
3 bay leaves
1 tablespoon Worcestershire sauce
Preheat oven to 225 degrees.
In large oven-proof skillet (with lid), heat oil over medium high heat, sauté onions and mushrooms for 5 minutes. Move onions and mushrooms to one side of pan, to fit in the round steak. Salt and pepper both sides of meat. Place in center of pan and sear until well browned, turn and repeat. Remove meat from pan and set aside.
To pan, add wine, vinegar, salt, pepper, bay leaves and Worcestershire sauce. Simmer over medium high heat until liquid is reduced by one third. Place meat back in pan, cover and place in oven.
Braise in oven for 2 ½ to 3 hours until meat is very tender.